Across the Street's Braised Red Radishes

Contributed by Seen Lippert

ACTIVE:

TOTAL TIME:

SERVINGS: 4

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Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Seen Lippert likes to cook radishes, which she gets from The Vinegar Factory's bountiful produce department, because "It's an unexpected treatment for an underused vegetable."

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Recipe: Across the Street's Braised Red Radishes

FAST
HEALTHY
VEGETARIAN

Ingredients

Kosher salt
3/4 teaspoon sugar
30 red radishes with greens (about 2 pounds), greens trimmed to 1/4 inch and radishes halved lengthwise
1/4 cup extra-virgin olive oil
1 1/2 cups water

Put the radishes in a medium saucepan and add 1 teaspoon of salt, the sugar, oil and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer until the radishes are tender, about 12 minutes.
Using a slotted spoon, transfer the radishes to a serving bowl. Boil the cooking liquid over high heat until reduced to 1/4 cup, about 15 minutes. Season with salt and pour the liquid over the radishes.

From The Store Next Door
Published November 1997

Across the Street's Braised Red Radishes

Recipe: Across the Street's Braised Red Radishes

Ingredients

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